Description
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Ingredients
- cooking spray
- 2 tablespoons vegetable oil
- 6 boneless pork chops
- salt and ground black pepper to taste
- 3 cups water
- 1 ½ cups uncooked long-grain white rice
- 1 (8 ounce) can tomato sauce
- ½ cup picante sauce
- ¼ cup taco seasoning mix
- 1 green bell pepper, sliced
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper
- and brown them on both sides
- about 5 minutes per side. Set chops aside.
- Mix the water
- rice
- tomato sauce
- picante sauce
- and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture
- and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender
- about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish
- and sprinkle with Cheddar cheese.
- Return to the oven
- and bake uncovered until the cheese is melted and bubbly
- 5 to 10 more minutes.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 6